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Omelette Fourrée Au Homard

A French omelette stuffed with finely minced lobster, white sauce, cream, and spices, garnished with parsley.

From an old cookbook · modernised transcription
From a historical cookbook (Internet Archive) · 8 ingredients
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Why it works: Pepper and parsley match in chemistry and in kitchens. They rank in the top 2% of all ingredient pairs, and cooks put them together in 34,122 recipes. Both carry 4'-methylacetophenone, which smells bitter almond. The science ↓

Omelette Fourrée Au Homard

Ingredients

Directions

Prepare the filling

  1. Remove the flesh from the lobster and mince it finely.

  2. In a stewpan, combine the lobster mince with the white sauce and heat gently over low heat without boiling.

  3. Season with salt, Nepal pepper, and mace, then stir in the cream.

Make and serve the omelette

  1. Prepare an omelette with the eggs as directed for a savory omelette.

  2. Just before finishing the omelette, spread the lobster mixture over the surface.

  3. Serve immediately, garnished with finely minced parsley.

Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Pepper + parsleytop 2% of all pairs
    Smell alikestrong
    Cooked together34,122 recipes

    Shared aroma: 4'-methylacetophenone (bitter almond).

  2. Lobster + saucetop 6% of all pairs
    Smell alikemoderate
    Cooked together1,095 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  3. Lobster + creamtop 6% of all pairs
    Smell alikemoderate
    Cooked together1,050 recipes

    Shared aroma: 1-octen-3-one (mushroom, metallic).

  4. Sauce + creamtop 9% of all pairs
    Smell alikemoderate
    Cooked together4,787 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Mace + parsleytop 15% of all pairs
    Smell alikemoderate
    Cooked together4,268 recipes

    Shared aroma: myristicin (spice, warm).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Lobster
Provides the main flavor and the tender, meaty filling.
Eggs
Set into the structure of the omelette and give it body.
White sauce
Adds moisture and a creamy texture to the lobster filling.
Cream
Adds richness and softens the flavor of the filling.

The step that matters

Heat the lobster filling gently without boiling. Lobster meat turns firm and rubbery when overheated, and a boiling white sauce can curdle or separate. Gentle heat keeps the filling smooth and tender.

Swap the mace

How well each one fits the dish's main ingredients (lobster, sauce, egg, pepper, cream, parsley):

  1. Tarragonfits better
  2. Capersfits better
  3. Nutmegfits better
  4. Macethe original

Fit is the average pairing score against lobster, sauce, egg, pepper, cream, parsley. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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